Back to Recipe Menu

Braised eggplant with oregano, garlic & balsamic


  • Remove the top off the eggplants and cut each one in half lengthways.
  • Heat the oil in a large heavy-bottomed pan and gently saute the garlic and sambel, continually tossing. Then add the eggplant and olives. Toss to coat well and cook until coloured.
  • Pour the wine into the pan to almost cover the eggplant, and season. Turn down the heat and gently simmer for about 10 mins until a syrupy glaze is formed. (If the sauce needs to be reduced, remove the eggplant when tender and turn up the heat.) Then add the balsamic and oregano. Mix well and briefly cook.
  • Serve hot as an accompaniment to any simple meat or fish dish or cold as part of an antipasto platter.


  • 4-6 Japanese eggplant
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • ¼ tspn sambel oelek (or any other chilli paste)
  • 16-20 tiny black olives
  • dry white wine
  • sea salt & freshly ground pepper
  • 1 tbsp balsamic vinegar
  • 1 tbsp chopped fresh oregano

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm